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Thai Peanut Noodle Salad Recipe

Thai Peanut Noodle Salad Recipe
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★★★★★

4.8 from 19 reviews

This vibrant and flavorful Thai Peanut Noodle Salad combines al dente spaghetti noodles with a rich, creamy peanut sauce and fresh crunchy vegetables. The sauce balances savory soy, tangy lime, sweet honey, and aromatic sesame oil and garlic, while the vegetables add crisp texture and color. Garnished with fresh cilantro, roasted peanuts, and lime wedges, this dish is a delicious, nutritious, and satisfying meal perfect for warm weather or as a refreshing side.

Ingredients

Scale

Noodles:

  • 12 ounces Spaghetti or Linguine (About 340g), cooked al dente

Creamy Peanut Sauce:

  • 1/2 cup Creamy Peanut Butter (About 128g)
  • 1/3 cup Low-Sodium Soy Sauce or Tamari (About 80ml)
  • 1/4 cup Lime Juice (About 60ml), freshly squeezed
  • 2–3 tablespoons Honey or Maple Syrup (About 30-45ml)
  • 2 tablespoons Toasted Sesame Oil (About 30ml)
  • 1 tablespoon Rice Vinegar (About 15ml)
  • 2 cloves Garlic, minced or grated
  • 1 tablespoon Fresh Ginger, grated or minced
  • 1–2 teaspoons Chili Garlic Sauce or Sriracha (Optional)
  • 2–4 tablespoons Warm Water or Unsweetened Coconut Milk (to thin sauce)

Vegetables & Add-ins:

  • 1 large Red Bell Pepper, thinly sliced
  • 1 large Carrot, julienned or shredded
  • 1/2 English Cucumber, seeded and thinly sliced or cut into half-moons
  • 1/2 cup Shredded Purple Cabbage
  • 1 cup Cooked Edamame, shelled
  • 4 Green Onions, thinly sliced

Garnishes (Optional but Recommended):

  • 1/2 cup Fresh Cilantro, roughly chopped
  • 1/4 cup Chopped Roasted Peanuts
  • Lime Wedges
  • Sesame Seeds, toasted or untoasted
  • Red Pepper Flakes

Instructions

  1. Cook the Noodles: Bring a large pot of salted water to a rolling boil. Add the spaghetti or your chosen noodles and cook according to package instructions until al dente—tender but with a slight bite. Avoid overcooking as mushy noodles won’t work well in the salad.
  2. Rinse and Cool Noodles: Drain the noodles in a colander immediately after cooking. Rinse thoroughly under cold running water to stop cooking and remove excess starch that causes sticking. Toss gently with about 1 teaspoon of sesame oil to keep noodles separated. Set aside.
  3. Prepare the Peanut Sauce: In a medium bowl or large measuring cup, combine creamy peanut butter, low-sodium soy sauce or tamari, freshly squeezed lime juice, honey or maple syrup, toasted sesame oil, rice vinegar, minced garlic, grated ginger, and chili garlic sauce if using.
  4. Whisk the Sauce: Whisk vigorously until the sauce is smooth, glossy, well combined, and emulsified with a pourable but thick consistency similar to thinned peanut butter or heavy cream.
  5. Adjust Sauce Consistency: If the sauce is too thick to coat noodles easily, whisk in warm water or unsweetened coconut milk one tablespoon at a time until desired thickness is reached. Taste and adjust seasoning with more lime juice, sweetener, soy sauce, or chili sauce as needed.
  6. Prepare the Vegetables: While the sauce rests and noodles cool, wash and prep vegetables: thinly slice red bell pepper, julienne or shred carrot, seed and slice cucumber, shred purple cabbage, thinly slice green onions. Thaw edamame if needed. Chop cilantro and peanuts for garnish.
  7. Combine Noodles and Vegetables: In a large bowl, mix the cooled noodles with the red bell pepper, carrot, cucumber, purple cabbage, edamame, and most of the green onions (reserve some for garnish).
  8. Add the Peanut Sauce: Pour about two-thirds of the prepared sauce over the noodle and vegetable mixture.
  9. Toss Gently: Gently toss everything together with tongs or large spoons until noodles and vegetables are evenly coated with the peanut sauce. Add more sauce if needed for desired coating.
  10. Garnish and Serve: Transfer salad to a serving dish or serve from the bowl. Garnish with chopped cilantro, roasted peanuts, reserved green onions, sesame seeds, and lime wedges. Sprinkle red pepper flakes if desired.
  11. Enjoy: Serve immediately at room temperature or chill for at least 30 minutes for a refreshing cool salad, ideal for warm weather.

Notes

  • Use Tamari instead of soy sauce for a gluten-free version.
  • Maple syrup can be used in place of honey to make the recipe vegan.
  • Adjust chili garlic sauce or sriracha to suit your preferred heat level.
  • The noodles chosen can be substituted with udon, soba, or rice noodles depending on preference.
  • Adding coconut milk to the sauce adds creaminess and a subtle, tropical flavor.
  • Be sure not to overcook noodles to maintain perfect texture in the salad.
  • This salad can be made ahead and refrigerated; toss again before serving if needed.
  • Leftover sauce can be saved and used as a dip or dressing for other dishes.

Nutrition

Keywords: Thai peanut noodle salad, peanut sauce recipe, vegetarian noodle salad, Asian-inspired salad, peanut butter sauce, healthy noodle salad

Find it online: https://foodbylina.com/thai-peanut-noodle-salad-recipe/